Garden Spanish Rice - cooking recipe

Ingredients

6 c. cooked rice
1 c. beets, cubed and cooked
1 c. carrots, cubed and cooked
1/2 head shredded cabbage
2 stalks celery, finely chopped
1/2 c. minced onion
2 cloves garlic, minced
1/2 c. chopped green pepper
1/4 c. Mazola oil
1 stick Mazola margarine
2 Tbsp. McKay's chicken flavoring
1/2 c. tomato sauce
1 tsp. soy sauce

Preparation

In a heavy skillet, heat 1 tablespoon oil and 1 tablespoon margarine and stir-fry beets for 1 minute.
Do the same for each of the vegetables separately.
Fry onion, garlic and green pepper until golden; add soy sauce and tomato sauce.
Let simmer for 1 minute.
Mix in each of the vegetables one at a time, mixing well to coat with sauce.
Simmer, covered, for 3 to 5 minutes.